Bottling Fruit in Brandy

The most popular fruit for bottling in brandy are cherries, small plums, damsons, peaches and pears. Prepare the fruit as before. Prick all firm-skinned fruit with a stainless steel fork so that the syrup is able to permeate the flesh. Make a fairly heavy syrup from 500g sugar to every 1 litre of water. Cook the syrup until it is thick, then measure it, and when it is cool add an equal quantity of brandy. Pack the prepared fruit into bottles, pour in the cold brandy syrup up to the brim, then process using the slow
water-bath method.

From: Grow Your Own Fruit & Vegetables The Easy Way